Carrot and Rye Berry Salad With Celery Cilantro and Marcona Almonds Recipe
Ingredients
- 1 1/2 cups dried rye berries (see note)
- 2 bay leaves
- Kosher salt
- 1 pound small carrots
- 1 cup Marcona almonds, roughly chopped
- 2 teaspoons whole grain or dijon mustard
- 1 medium garlic clove, minced (about 1 teaspoon)
- 2 teaspoons juice from 1 lemon
- 2 teaspoons balsamic or sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 2 stalks celery, peeled, and thinly sliced on a bias
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro leaves
- Freshly ground black pepper
Instructions
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